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Baked Chicken Breast

Baked Chicken Breast

Baked chicken breast is an easy, healthy, and flavorful dish perfect for weeknight dinners. Using simple ingredients and a straightforward baking method, this recipe yields juicy, tender chicken that can be customized with various herbs, spices, or marinades to suit any taste or dietary preference.

Ingredients

Scale

Main Ingredients

  • 2 boneless, skinless chicken breasts (about 68 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried herbs (rosemary, thyme, or oregano)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. This helps the seasoning adhere better and promotes even browning during baking.
  2. Season the Meat: Drizzle olive oil evenly over each chicken breast. Sprinkle salt, pepper, garlic powder, and dried herbs on both sides. Add freshly squeezed lemon juice for brightness and added tenderness.
  3. Preheat and Bake: Preheat your oven to 400°F (200°C). Place the seasoned chicken breasts in a baking dish or on a rimmed baking sheet lined with foil or parchment paper for easier cleanup.
  4. Cook Until Juicy: Bake for 20 to 25 minutes depending on thickness, or until the internal temperature reaches 165°F (74°C). Avoid overcooking to ensure the chicken remains tender and juicy.
  5. Rest Before Serving: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, enhancing tenderness and flavor. Slice and serve as desired.

Notes

  • Ensure chicken breasts are of even thickness; pound them if necessary for uniform cooking.
  • Use a meat thermometer to check the internal temperature for perfect doneness.
  • Marinate the chicken for at least 30 minutes ahead of time to boost flavor and moisture.
  • Allow the chicken to rest after baking to keep it juicy.
  • Opt for fresh herbs to maximize flavor vibrancy.

Nutrition

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